Recipe By VTGIRL22
Rating
Published Jun 19th
Prep 30m Cook 1h Additional - Ready In 1h 30m
Servings 1 - 10 inch tube pan Calories 435.5

From my Grandfather’s own kitchen creations. Uses lots of extracts and take time to prepare, but well worth it!!!

Recipe Ingredients

  • 3 cups sifted all-purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sour cream
  • ½ teaspoon rum flavored extract
  • 1 teaspoon orange extract
  • ¼ teaspoon almond extract
  • ½ teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • ½ cup apricot brandy
  • 1 cup butter
  • 3 cups white sugar
  • 6 eggs

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
  2. 2 Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
  3. 3 Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts

  • Calories 435.5
  • Carbohydrate 59.9 g
  • Cholesterol 113.7 mg
  • Fat 17.7 g
  • Fiber 0.7 g
  • Protein 5.7 g
  • Saturated Fat 10.4 g
  • Sodium 222.4 mg
  • Sugar 40.3 g
Pandan coconut cream cake is a all time favourite in Thailand. This cotton soft pandan cake coconut cream cake recipe is easy to ...
It's absolutely NOT Christmas at our house without this Apricot Brandy Pound Cake on the Dessert Buffet. This recipe has been ...

Reviews

  1. My family has made this cake for decades; the recipe from my grandmother is exactly the same except for 1/2 tsp. almond extract and baking 80 minutes instead of 60. The real key to this recipe is aging: take the finished cake once cool and wrap it in a tea towel dipped in apricot brandy. - Read more ...
  2. Very good.
  3. This is one of the best pound cakes I have ever had, very moist and flavourful. Next time will add chopped dried apricots, we love apricots! I used apricot nectar instead of brandy because they were gifts for families with young children. I made 5 mini loaves, baked at 325 for 55 minutes. 4 for - Read more ...
  4. I have had people offer to pay me to make them this cake; it's extremely moist and full of great flavors. It's become a favorite for us.
  5. I made this recipe last year and it's excellent! Try cubing for a chocolate fondue or chocolate fountain dessert night. You can freeze the cubes for future use but they also make a great frozen treat. Yumm!:D
  6. This is an excellent cake. Very moist.I increased all the extracts as I like very flavorful cakes (I always increase the extracts in a recipe) Do not omit any ingredients. My husband loved it! Will make again and again
  7. I have the same recipe and this is delicious! Full of flavor. The only difference(which is optional) all 1/2 C. chopped apricots that are lightly floured.
  8. This tasted wonderful-very moist and flavorful. I can't stop eating it! Thanks for the recipe:)
  9. WOW, great flavor and texture. This was luscious, Melissa.We loved the combination of flavors provided by the various extracts. Your grandpa sure knew his way around the kitchen to come up with this great cake! I served it with apricot sauce and a dollop of whipped cream at our dinner party. Everyone loved it.

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more